Vegan Jackfruit Tuna Mayo

Vegan Jackfruit Tuna Mayo

Find out how to make your very own vegan tuna mayo by using jackfruit. This versatile ingredient can create an equally versatile vegan tuna mayo, which you can put in toasties, on top of baked potatoes, or even mixed in with pasta. The options are endless.

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The jackfruit in this recipe cunningly replicates the texture of tuna. It is perfectly complemented by the tangy flavours of the lemon and gherkin. Spoon generous amounts over a baked sweet potato for a quick, easy, and delicious mid-week dinner.

What is jackfruit?

Jackfruit is a large tropical fruit that is grown in southeast Asia, and in small areas of Mexico. Its hard and nobbly exterior cases a succulent fleshy interior.

Ripened jackfruit has a sweet tropical flavour with a texture that is similar to bananas. Most jackfruit recipes use the fruit when it is unripened because of its neutral flavour and fibrous texture.

Is jackfruit healthy?

Adding jackfruit to your meal is a great way to add extra vitamin C to your diet. Additionally, jackfruit is a good source of fibre and can boost gut health.

While canned jackfruit does have higher salt levels if it is preserved in brine, the ingredient still offers nutritional benefits.

Total Time: 20 minutes

Prep Time: 5 minutes

Cook Time: 15 minutes

Calories: 367

Servings: 2

Rating:  

Total Time: 20 minutes

Calories: 367

Servings: 2

Ingredients

Method

Ingredients

(Servings: 2)

  • For the mayo
  • 30 30 ml soya milk
  • 0.5 0.5 .5 tsp cider vinegar
  • 60 60 ml olive oil
  • For the 'tuna'
  • 200 200 g young green jackfruit in brine, drained
  • 0.5 0.5 sheet nori seaweed, flaked
  • 0.5 0.5 gherkin, finely chopped
  • 0.5 0.5 tsp soy sauce
  • 0.5 0.5 Tbsp vegetable oil
  • 0.5 0.5 Tbsp capers
  • 0.5 0.5 tsp lemon juice
  • 1/4 red onion, sliced (optional)
  • salt and pepper, to taste

Method

  1. Firstly, to make the mayo, add the milk, olive oil, and vinegar to a bowl.
  2. Using a stick blender, blend the ingredients until thick, and set aside.
  3. Prepare the jackfruit by butting out the cores and removing the seeds.
  4. Heat the oil in a medium-sized pan over medium heat, then add the jackfruit, nori, capers, and gherkin to the pan.
  5. Cook for 5-10 minutes until the jackfruit is soft, tender and starts to fall apart.
  6. Add the lemon juice and soy sauce to the pan and heat for a further 2 minutes until the mixture is almost dry. Leave to cool.
  7. Once the mixture is cool, add the mayo and red onion, and mix thoroughly to combine.
  8. Finish by seasoning with salt and pepper, to taste.

Each serving 159g provides:

30.7g Fat, 4.2g Saturates, 24.1g Carbohydrate. 19.4g Sugars, 2.5g Protein, 0.47g Salt

 

Need a quick but tasty lunch to keep you going through the day? Check out these easy vegan lunches!

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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